Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, dried lavender buds, and sugar until well distributed.

Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or fork, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

Drizzle in the cold buttermilk and add the vanilla extract. Stir gently with a spatula or wooden spoon until the dough just comes together; do not overmix.

Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick round. Fold the dough over onto itself a couple of times to help create layers, then gently pat again to about 1-inch thickness.

Use a biscuit cutter or a glass to cut rounds from the dough and place them on the prepared baking sheet, close together for soft sides or spaced apart for crisp edges.

Optionally sprinkle the tops with coarse sugar for a light sparkle.

Bake for 12–15 minutes until the biscuits are lightly golden on top.

Remove from the oven and allow the biscuits to cool briefly on the baking sheet before transferring to a cooling rack.